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Broccoli Cheddar Soup Recipe (Denny’s)

Ingredients

  • 1/4 cup (1/2 stick) butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 3 cups (7 ounces) shredded mild Cheddar cheese
  • 2 1/4 cups chicken broth
  • 4 cups (7 ounces) chopped broccoli florets
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper

Directions

  1. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring often.
  2. Whisk the milk into the roux, then add the cheese and stir often until the cheese is melted.
  3. Stir in the remaining ingredients and continue cooking over medium heat until the soup begins to bubble. Reduce the heat to low and slowly simmer the soup, stirring often, for 60 minutes, or until the broccoli is tender.

Makes four 1-cup servings.

Slow-Cooker Beef and Broccoli Recipe

Ingredients

  • 2 pounds sirloin steak or boneless beef chuck roast, thinly sliced
  • 1 cup beef broth
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 4 garlic cloves, minced
  • 4 tablespoons cornstarch
  • 4 tablespoons water
  • 1 head of broccoli, cut into florets
  • White rice, cooked, to serve

Directions

  1. In a slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.
  3. After 4 hours, whisk together cornstarch and water in small bowl. Add this to the slow cooker and stir to mix well. Add the broccoli and gently stir to combine.
  4. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
  5. Serve over warm white rice.

Chicken & Veggie Stir Fry Recipe

Ingredients

  • 3 tablespoons oil, for frying, divided
  • 1 pound boneless, skinless chicken breast, cubed
  • Salt, to taste
  • Pepper, to taste
  • 1 pound broccoli florets
  • 8 ounces mushrooms, sliced
  • Sauce
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 teaspoons sesame oil
  • ⅓ cup reduced sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken broth
  • ¼ cup flour

Directions

  1. In a large pan, on medium-high heat, add 1 tablespoon of oil. Once the oil is hot, add the chicken, season with salt and pepper, and sauté until cooked through and browned.
  2. Remove cooked chicken from pan and set aside.
  3. In the same pan, heat 1 tablespoon of oil and add the mushrooms. When the mushrooms begin to soften, add the broccoli florets and stir-fry until the broccoli is tender.
  4. Remove cooked mushrooms and broccoli from the pan and set aside.
  5. Add 1 tablespoon of oil to the pan and sauté garlic and ginger until fragrant. Add the ginger, sesame oil, soy sauce, brown sugar, chicken broth, and flour, and stir until smooth.
  6. Return the chicken and vegetables to the saucepan, stir until heated through.
  7. Serve with hot rice or noodles.

Cheesy Ranch Broccoli Bake Recipe

Ingredients

  • 10 cups fresh small broccoli florets
  • 1 medium red bell pepper, chopped
  • 1/4 cup water
  • 1 container (8 oz) cream cheese spread, softened
  • 1/2 cup milk
  • 1 package (1 oz) ranch salad dressing & seasoning mix
  • 2 cups shredded Cheddar cheese (8 oz)
  • 15 coarsely broken Ritz™ crackers
  • 1 tablespoon butter, melted

Directions

  1. Heat oven to 350°F. Spray 12×8-inch (2-quart) baking dish with cooking spray.
  2. In large (at least 4-quart) microwavable glass bowl, mix broccoli, bell pepper and water; cover with plastic wrap. Microwave on High 4 to 5 minutes, stirring after 2 minutes, until broccoli is bright in color and hot; drain. Return broccoli and bell pepper to bowl.
  3. Place cream cheese spread and milk in medium microwavable glass bowl. Microwave uncovered on High 1 minute; use whisk to blend (mixture will have a few small lumps).
  4. Stir dressing mix into cream cheese mixture; mix well. Add cheese; stir to combine. Pour cheese mixture over broccoli and bell pepper; toss to coat. Spread in baking dish.
  5. In small bowl, toss crackers with melted butter. Sprinkle over broccoli.
  6. Bake 25 to 30 minutes or until hot and bubbly.

Baked Bacon-Broccoli Cheese Dip Recipe

Another rich and decadent snack perfect for a cold winter night or to serve up during the big game.

Ingredients

  • 1 bag (12 oz) frozen broccoli & cheese sauce
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/8 to 1/4 teaspoon ground red pepper (cayenne), if desired
  • 4 slices cooked and crumbled bacon
  • Crackers, as desired

Directions

  1. Heat oven to 375° F.
  2. Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
  3. Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
  4. Serve with crackers.

Broccoli Bisque Recipe

Ingredients

  • 1 1/4 lb Broccoli (fresh), trimmed and cut up (okay to use more)
  • 4 cups Chicken broth
  • 1 medium onion
  • 2 tablespoons of  Butter
  • 1 teaspoon of Salt
  • 2 teaspoons of Curry powder (or less)
  • 1 dash of Pepper
  • 2 tablespoons of Lime juice
  • 8 Lemon slices, (optional)
  • 1/2 cups of Sour cream
  • 1 tablespoons of chives, snipped

Directions

  1. Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder and pepper.  Bring to a boil.  Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender.
  2. Place about 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until  smooth. Pour into bowl or another large pan.  Repeat with remaining mixture.
  3. Stir in the lime juice.
  4. Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives.

Beef and Broccoli Recipe

This is so easy and fast to make.  From the time you start to the time it is on the table is about 15 minutes.  The guys love it.

Ingredients

  • 1 Tbsp. oil
  • 1 lb. beef stir-fry strips
  • 2 cups frozen broccoli florets
  • 1/4 cup hoisin sauce
  • 1/4 cup Catalina Dressing
  • 1 Tbsp. grated fresh gingerroot
  • 2-2/3 cups hot cooked instant white rice

Directions

  1. Heat oil in large nonstick skillet on medium-high heat. Add meat; cook 3 min. or until browned, stirring frequently.
  2. Add broccoli, hoisin sauce, dressing and ginger; stir. Cover. Cook 5 min. or until heated through.
  3. Serve over rice.

Chicken & Broccoli Alfredo Recipe

This is an ideal meal to make on a cold winter night.   It’s easy to make, tastes great and sticks with you as head out to do some holiday shopping or find yourself taking the dog for a cold winter walk.

Ingredients

  • 300 grams uncooked fettuccine pasta , broken in half (about 2/3 of a package)
  • 3 cups broccoli, cut into bite sized pieces
  • 1 tbsp butter
  • 1 1/8 lb boneless skinless chicken breasts, cut into bite sized pieces
  • 1/4 tsp  salt and pepper to taste
  • 3 cloves garlic, minced
  • 1 can Condensed Low Fat Cream of Broccoli Soup
  • 1/2 cup  low fat (1%) milk
  • 1/4 cup Parmesan cheese, grated

Directions

  1. Cook fettuccini according to package directions. Add broccoli during the last 3-4 minutes of cooking. Drain, set aside and keep warm.
  2. Meanwhile, in a large nonstick skillet, heat butter over medium-high. Season chicken with salt and pepper to taste. Cook 4-6 minutes, stirring often, or until lightly browned. Add garlic; cook for 1 minute or until fragrant.
  3. Stir in soup and milk until smooth; bring to simmer and cook for 2-3 minutes or until chicken is cooked through. Add fettuccini with broccoli. Cook, stirring often, until coated in sauce and heated through. Serve with Parmesan cheese.

Red Curry Thai Soup Recipe

Ingredients

  • 1 package Rice Noodles, cooked or 6 cups of cooked rice
  • 6 boneless, skinless chicken thighs, cubed
  • 1/2 lb of shrimp, deveined and peeled 
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 large red pepper, chopped
  • 2 teaspoons fresh ginger, grated
  • 1 head cauliflower, chopped 
  • 2 cups broccoli, chopped
  • 3 carrots, sliced
  • 2 tablespoon red curry paste
  • 8 cups of chicken broth
  • 2 cans of unsweetened light coconut milk
  • 1/4 cup cilantro, chopped
  • fresh bean sprouts

Directions

  1. Sauté the cubed chicken in a tablespoon of oil. 
  2. Add onion, garlic and red pepper and sauté a 3 or 4 minutes
  3. Add the ginger and curry paste and stir fry that for another minute. 
  4. Add remaining ingredients except the shrimp and cilantro, simmer until the vegetable as barely tender but still have a bit of bit to them. 
  5. Add shrimp and cook until the shrimp is pink. Now add the cilantro.

When serving add the rice noodles to your individual bowl, add the soup, top with fresh bean sprouts for that added crunch.

Green Vegetable Curry Recipe

Green Vegetable Curry RecipeIngredients

  • 1/2 lb. green beans, trimmed and cut in half
  • 1 head broccoli, cut into florets
  • 2 red peppers
  • 2 to 3 pkgs extra-firm tofu (each 350 g)
  • 2 tbsp vegetable oil
  • 1/4 to 1/3 cup green or red Thai curry paste or 2 tbsp red Thai curry powder
  • 4 green onions, chopped
  • 2 cans coconut milk (each 400 mL)
  • 2 tbsp fish sauce
  • 1 tbsp granulated sugar
  • 8 cups baby spinach
  • 2 tbsp lime juice
  • 1 cup chopped cilantro or 1/2 cup shredded fresh basil

Directions

  1. Cook beans and broccoli in a large pot of boiling water until almost tender, 2 to 3 min. Drain and plunge into a large bowl of cold water. Drain and pat dry. Cut peppers into 1/4-in. strips. Cut tofu into 1/2-in cubes.
  2. Heat oil in a large pot set over medium-high. Add curry paste or powder. Stir constantly until fragrant, about 1 min. Add peppers and onions, then tofu. Stir until evenly coated. Cook for 1 min. Pour in coconut milk. Gently stir in fish sauce and sugar until evenly mixed. Bring to a gentle boil. Simmer until thickened, 3 to 5 min.
  3. Add broccoli, beans and spinach. Cook until vegetables are hot, about 2 min. Stir in lime juice and cilantro. Serve over steamed rice. Cover and refrigerate curry for up to 5 days.